ROASTED CHICKEN WITH CURRY LEAVES AND SPICES
This mouth watering bird will bring curry leaves into the main stream! Until then, you can find them in Asian and Indian markets. Serve this with my Curried Béchamel, Cinnamon Basmati Rice and Honey-Cardamom Glazed Carrots for an Indian inspired meal!
Provided by Love6381
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Spray the bottom of a roasting pan with cooking spray, then place 1/2 of the onions, carrots, celery and garlic in pan.
- Wash and dry chicken. Stuff with remaining vegetables and half of the curry leaves, coriander, allspice and cumin. Rub graham masala under chicken skin onto meat.
- Place chicken into roasting pan. Place remaining curry leaves, coriander, allspice and cumin on top of and around chicken.
- Roast chicken in 350°F oven for about 85 minutes to 1.5 hours or until done.
- Remove chicken from oven and let rest for 30 minutes.
Nutrition Facts : Calories 629.3, Fat 41.8, SaturatedFat 11.9, Cholesterol 207, Sodium 232.7, Carbohydrate 8.3, Fiber 1.8, Sugar 3, Protein 52.4
ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
CURRY LEAF POPCORN CHICKEN
Reprinted from Season by Nik Sharma with permission by Chronicle Books, 2018. My husband, Michael, grew up on a farm in the Deep South, and he taught me to love fried chicken. But I learned to make this dish from our dear friend Raina Pearce, who always shakes the chicken (or even shrimp) in small batches in resealable plastic bags to get a uniform coating of flour. Her method has never failed me.
Provided by Food.com
Categories Chicken
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Heat a small, dry skillet over medium-high heat. Add the cardamom, coriander, cumin seeds, and the peppercorns, and toast for 30 to 45 seconds, swirling the mixture occasionally until the seeds release their aroma and start to brown. Divide the toasted spice mixture in half. Transfer one half of this mixture to a spice grinder and pulse to a fine powder. (You can prepare the spices up to 1 week in advance and store in an airtight container in a cool, dark place.).
- In a blender, combine the remaining toasted spice mixture with the buttermilk, serrano chiles, scallions, 15 of the curry leaves, the garlic, 1 tsp of the cayenne, the ginger, lime juice, and 1 Tbsp of the salt. Pulse until completely smooth and transfer to a large resealable plastic bag. Pat the chicken breasts dry with paper towels. Trim excess fat from the chicken, and cut the flesh into 1 in [2.5 cm] cubes. Add to the marinade. Seal the bag and shake to coat evenly. Refrigerate for 4 hours.
- Meanwhile, prepare the dredging mixture. In a large resealable plastic bag, combine the remaining half of the ground spice mixture with the flour, baking powder, baking soda, remaining ½ tsp cayenne, and remaining 1 tsp salt, shaking vigorously to blend. Finely chop 10 of the remaining curry leaves and add them to the dredging mixture. Seal the bag and shake again to mix well.
- Once the chicken has marinated, use tongs to lift out half the chicken pieces, shaking off the excess batter, and transfer to the bag with the dredging mixture. Seal the bag and shake to coat evenly. Transfer the chicken pieces to a wire rack. Repeat with the remaining chicken.
- In a medium Dutch oven, heat the oil over medium-high heat to 350°F [180°C]. Fry the chicken in batches, turning occasionally, until golden brown and cooked through, 4 to 5 minutes. Using a slotted spoon or a spider, transfer the chicken to paper towels to drain.
- After the chicken is cooked, prepare the garnish: Cut the Thai chiles in half lengthwise. In the hot oil left in the pot, deep-fry the chiles and remaining 5 curry leaves until crispy, 30 to 40 seconds. Drain on paper towels.
- Put the chicken on a serving plate, garnish with the chiles and fried curry leaves, and serve hot with the maple-vinegar sauce or hot sauce.
- the approach:.
- Whenever I make popcorn chicken or fry larger serving pieces, I flavor the dish in stages. The whole spices are toasted to activate their oils. These are then blended into buttermilk to create a savory marinade. More seasoning is then added to the flour in the dredging mixture, and finally, the hot little nuggets of chicken are topped with crunchy fried curry leaves and chile peppers. While we often eat this with a hot sauce or ranch dressing, the very best accompaniment is the maple-vinegar syrup or green chutney.
Nutrition Facts : Calories 2007.2, Fat 171.7, SaturatedFat 23.3, Cholesterol 150.2, Sodium 2383.9, Carbohydrate 59.5, Fiber 3.3, Sugar 7.1, Protein 59.8
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